Hospo deep Poaching

Definition of poaching

Is a cooking technique in which food is placed in a liquid such as milk water wine or stock at just below boiling point 

Temp is about 71-98 degrees 

Variety of foods used including fish seafood fruit and eggs 

Shallow poaching 

Is suitable for most foods but is more commonly used for chicken or fish 

You use water milk stock wine or court bouillon 

In case of fish this method usually starts on the stove and is then transferred to the oven where it would be covered with baking paper 

Deep poaching 

Few items such as eggs fruit or whole chickens require a 

Deeper liquid for poaching food is completely submerged in the liquid 

Food is poaching because it’s delicate nature causes it to break up if it was boiled 

Gentle poaching breaks down the fiber  structure of the food making it easier to work with and digest 

In the case of eggs fish and seafood the proteins are able to set which means the food stays in shape while being cooked eggs poached egg 

Select the correct size pan to hold food and liquid 

As soon as liquid has been brought to boiling point lower the heat so correct temp is achieved 

Eggs fruit and fish 71-82 degrees 

Meat and poultry 85-96 degrees 

Large items should start in cold liquid while small cutes such as fish and chicken in hot 

Eggshell should be clean and well shaped strong and slightly rough 

When the egg is broken there should be high proportion of thick white to thin white 

When the egg is broken the yolk should be in the center 
The yolk should be firm round and of good colour 

Poached Pear 

  


  

Poached Egg
















Fruit that is ripe should taste juicy and rich in flavour and should be distinctive to the fruit.

Under-ripe will taste bitter, starchy or tough

over -ripe might be full of juice and sweet, however, it could start to taste off or rotten

Ripness 

As fruit matures it loses its firmness, soft in texture and easily bruised.

Fruit under-ripe is firm and hard to squeeze

Ripe fruit is firm on the outer edges and softer in the centre

• Eggshell should be clean and well shaped strong and slightly rough
• When the egg is broken there should be a high proportion of thick white to thin white
• When the egg is broken the yolk should be in the centre . The yolk should be firm round and of good even colour

Poached Fish

Style of poaching happening

Quality you will be looking for in fish 

What are the key indicators around fish 

How do we know if its cooked 

What do we want to avoid 

 The Quality indicators

With the eyes / Bright and not sunken. Shows they have been stored correctly for short period of time. As it ages eyes become dull and opaque

With the gills / Bright Red - Dark red to black mean its not fresh Firm, moist. Shows that it’s fresh. Older fish loses moisture and looks flabby

With the scales / Lying flat and firmly attached - as they age they fall off and face in different directions

With the skin / Smooth moist skin, it should gleam and look as if it has just been caught. Aged skin is dull and loses shine

With the smell / Pleasant smell. Aged fish is unpleasant rather like ammonia.

If your doing fillets

• Flat fish produces four fillets and round fish produce two
• Start cooking in near boiling water 71-82

Thing to do to the fish before poaching

• Remove scales by running a knife from tail to head
• Trim or remove fins
• Remove bones
• Wash inside gut cavity

Plating food

• Always present food on a clean plate
• Wipe away any spills before serving
• If food is hot, serve on a warmed plate to prevent for m cooling to quickly
• Use contrasting colours to enhance presentation
• Don’t cover the whole plate surface with food, sauces or garnish; the plate itself can give contrast to the dish
• If your food is dark in colour use a white plate

Temperature 

Eggs, fruit and fish poaching temp 71-82 degrees

Fish internal temperature 75-90 degrees